Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to 1/4-inch thickness
  • 1/2 cup all-purpose flour (60g), for dredging
  • 1/4 teaspoon kosher salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 3 large eggs
  • 2 tablespoons grated Parmesan cheese (10g)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons unsalted butter (30g), divided
  • 1/2 cup dry white wine (e.g., Pinot Grigio) (120ml)
  • 1/4 cup chicken broth (60ml)
  • 1/4 cup fresh lemon juice (60ml), plus wedges for serving
  • 2 tablespoons unsalted butter (30g), cold and cut into cubes
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pound chicken breasts to an even 1/4-inch thickness. Season with salt and pepper.
  2. In one shallow dish, combine flour, salt, and pepper. In another dish, whisk together eggs, Parmesan cheese, and parsley.
  3. Dredge each chicken cutlet in flour, shaking off excess. Then, dip in the egg mixture, ensuring it's fully coated.
  4. Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Sauté chicken cutlets in batches, about 2-3 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove and set aside.
  5. Add white wine and chicken broth to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  6. Reduce the heat to low. Whisk in lemon juice and remaining tablespoon of butter. Whisk in cold butter cubes, one at a time, until the sauce is emulsified and thickened slightly. Do NOT boil.
  7. Season the sauce to taste with salt and pepper. Return the chicken cutlets to the skillet to warm through in the sauce. Spoon sauce over the chicken and garnish with fresh parsley. Serve immediately with lemon wedges. Enjoy your chicken francese!